It took a lot of self-control not to throw a jalapeño in this dish. You guys can thank my sister, who likes to remind me that not everyone likes smoke to come out of their ears while they eat. She reminds me of this by yelling “WHY DO YOU HAVE TO MAKE EVERYTHING SO SPICY?!?” Point taken. So, my compromise is to add just an itty bit of crushed red pepper instead. I love making stir-fries because they are, in a word, quick. These sort of dishes make me feel like an Iron Chef, minus the sous chefs and without Alton Brown narrating my play-by-plays.
The trick to this recipe, and especially stir-fries in general, is to have all your ingredients prepped and really to go. You have to be quick with ninja-like stealth, not la-dee-dahing searching the fridge for a bell pepper while the oil sizzles. So, what I do is get everything ready while I cook the chicken. I don’t do anything fancy to it–just season it with whatever spices you like and then get it seared and cooked through. Let it rest for a hot minute or two before slicing it and setting aside. Next, get your pan/wok hot hot hot and then put your game face on, because the cooking process will fly by at this point. If you like your veggies super al dente, cut down the cook time by a minute.
I use coconut aminos instead of soy sauce and tahini instead of peanut butter to keep this dish soy and legume-free. Tahini has a remarkable likeness to peanut butter, but it is made from sesame seeds. Coconut aminos taste slightly sweet and less salty than soy sauce, and I’ve found it to be an excellent replacement.
Enjoy the recipe, and let me know how you like it!
- 2 boneless skinless chicken thighs, cooked and sliced
- 1 cup kale, chopped
- 1 red bell pepper, thinly sliced
- 1/4 medium white onion, thinly sliced
- 1/4 cup walnut halves
- 1 tbs coconut oil
- Chopped cilantro and lime wedge, for garnish
- Add 1 tbs coconut oil to a large pan or wok over medium-high heat.
- Once pan is hot, add bell pepper, onion, and kale and stir-fry for 2 minutes. Add walnuts and stir-fry additional 1 minute.
- Add chicken and sauce to pan and stir-fry for 30 seconds.
- Garnish with chopped cilantro, lime wedge, and serve.
- Serves 2
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